Bring a large pot of salted water to a boil. Add macaroni and cook until tender. Stir occasionally to prevent sticking. Once done, drain the pasta and rinse with cold water. This stops cooking and keeps the texture perfect.

Take a medium bowl and add mayonnaise, mustard and vinegar. Add sugar, salt, and pepper. Whisk everything until smooth and creamy. Taste the dressing and adjust seasoning if needed for balance.

Dice celery, bell pepper and onion into small pieces. Chop pickles finely. Keep pieces small so every bite feels balanced. This step adds crunch and fresh flavor to the salad.

Place cooled macaroni in a large bowl. Add chopped vegetables and boiled eggs. Pour the dressing over everything. Mix gently using a spatula until everything is well coated.

Cover the bowl and place it in the fridge for at least one hour. This helps flavors blend nicely. Before serving, give it a quick mix and sprinkle fresh parsley if you like.